Best 3 Oven Fried Cornbread Recipes
Indulge in the golden-brown goodness of oven-fried cornbread, a delightful Southern staple that combines the flavors of sweet cornmeal, tangy buttermilk, and a hint of savory herbs. This versatile dish can be enjoyed as a hearty breakfast, a satisfying side dish, or even as a delectable dessert when paired with honey butter or maple syrup. Discover three irresistible recipes for oven-fried cornbread within this article: a classic Southern-style cornbread, a savory jalapeño cheddar cornbread, and a sweet and tangy lemon blueberry cornbread. Each recipe offers a unique twist on this timeless classic, ensuring that there's a perfect cornbread for every occasion.
Here are our top 3 tried and tested recipes!
OVEN-FRIED CORNBREAD
Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This is an old family recipe that has been passed down to each generation. -Emory Doty, Jasper, Georgia
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place 2 tablespoons oil in a 10-in. cast-iron skillet; place in oven. Preheat oven to 450°. Whisk together cornmeal, sugar, baking powder, baking soda and salt. In another bowl, whisk together eggs, buttermilk and remaining oil. Add to cornmeal mixture; stir just until moistened., Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.
Nutrition Facts : Calories 238 calories, Fat 9g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 709mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein.
CORNBREAD CRUSTED CHICKEN
From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
- Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.
Nutrition Facts : Calories 610, Carbohydrate 51 g, Cholesterol 135 mg, Fat 1, Fiber 0 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 18 g, TransFat 1/2 g
OVEN-FRIED CORNBREAD
Sam Jones's customers clamor for this simple cornbread, which is baked in pork fat for crisp edges. It's dense, rich, and packed with pure corn flavor.
Provided by Sam Jones
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. In a bowl, whisk together cornmeal, onion powder, and salt. Add water and whisk well to combine until there are no lumps; batter will be thin and runny.
- Pour bacon fat into the pan, coating the bottom in an even layer. Pour the cornbread batter into the center of the pan, allowing it to spread out untouched. (There will be a layer of bacon fat on top of the batter; this is normal.) Bake for 30 minutes.
- Cornbread is done when the edges are deep brown and gently curling inwards. Remove from oven and pour off remaining fat (which can be discarded or reserved for another use); let rest, 10 minutes. Flip the cornbread onto a flat work surface. Pat with paper towels to absorb extra grease. Cornbread will be dense, rich, and crisp on the edges. Slice into 8 squares and serve with butter (optional, but indulgent!).
Tips:
- Use a cast iron skillet. This will help the cornbread cook evenly and give it a crispy crust.
- Preheat the skillet over medium-high heat. This will help to create a nice sear on the cornbread.
- Don't overmix the batter. Overmixing will make the cornbread tough.
- Pour the batter into the hot skillet and cook for 5-7 minutes. Do not disturb the cornbread while it is cooking.
- Flip the cornbread and cook for an additional 5-7 minutes. The cornbread is done when it is golden brown and a toothpick inserted into the center comes out clean.
- Serve the cornbread hot with butter, honey, or your favorite toppings.
Conclusion:
Oven-fried cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover cornmeal and it can be served with a variety of main dishes. Whether you are looking for a quick and easy weeknight meal or a special dish for a holiday gathering, oven-fried cornbread is sure to please everyone at the table.
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